Grilled Caesar Salad

Most Read

Grilling romaine, or other sturdy greens that grow in a head (like endive, radicchio, or chicory), transforms it into a totally different vegetable with a rich "meaty" taste that can add instant flavor to any salad. We serve this Grilled Caesar Salad with our Scallop and Cherry Tomato Skewers (pictured).

Total Time:
0:15

Prep:
0:09

Cook:
0:06

Level:
Easy

Yield:
4 side-dish servings

Serves:
4

Ingredients

2 tbsp. olive oil

4 oz. Italian bread

0.25 c. light mayonnaise

0.25 c. freshly grated Parmesan cheese

3 tbsp. fresh lemon juice

1 tsp. anchovy paste

0.25 tsp. coarsely ground black pepper

1 clove garlic

1 package hearts of romaine

Directions

Prepare outdoor grill for direct grilling on medium.

Prepare croutons: Use 1 tablespoon oil to lightly brush bread slices on both sides. Place bread on hot grill grate, and cook 2 to 3 minutes or until toasted, turning slices over once. Transfer to plate; cool until easy to handle.

When bread is cool, lightly rub both sides of each slice with cut garlic clove. Cut bread into 1/2-inch cubes.

Place romaine halves on hot grill grate, and cook 4 to 5 minutes or until lightly browned and wilted, turning over once. Transfer romaine to 4 salad plates; drizzle with dressing and sprinkle with croutons to serve.